This recipe is one that was handed down from my grandmother to me, and it is for an Old Fashioned Bread Stuffing, which is a must for any holiday menu.  Typically, I make this recipe without any meat, this year I decided to get a little crazy by adding sausage.  It was good but not necessary.  The recipe I included for Old Fashioned Bread Stuffing does not have the sausage added.

Old Fashioned Stuffing

We are sharing Thanksgiving side dishes this week over at the Back Burner.  Side dishes are my favorite part of the holiday meal, and I cannot wait to see what the team is bringing to the table.

I decided to share one of my favorite side dishes, the stuffing.  I love a big plate of ultra moist and slightly crunchy stuffing, drizzled with turkey gravy.  I could eat just that.  Really!  From the first time I ever cooked Thanksgiving, I have made the same recipe that all the women on my mother’s side of the family has made.  The only difference is that I have added sausage to the mix this year;  normally I leave it out.  Slightly spicy Italian sausage made with local pork.  f you are a non-meat lover, just leave out the sausage and toss in lots of wild mushrooms.  Sound good?  I knew you’d love it!

*  if you want to add sausage, precook your favorite kind, then let it cool before mixing in with the bread.

** 10/30/15 I revised this recipe a bit and added mushrooms.  You will thank me for it!

Happy Thanksgiving.

Old Fashioned Bread Stuffing

Old Fashioned Bread Stuffing

Yields 6

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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  • 2 cups finely chopped celery
  • 1 cup finely minced yellow onion
  • 4 cloves of garlic, finely minced
  • 1 pound cremini mushrooms, cleaned and sliced
  • 3 tablespoons fresh herbs, finely minced (I use sage, rosemary and thyme)
  • 3 tablespoons Italian parsley, finely minced
  • 1/8 cup olive oil
  • 1/2 cup of melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups dry bread cubes (I use ciabatta bread)
  • 2 1/2 cups turkey or chicken stock
  • 3 eggs beaten

How To

  1. In a dutch oven cook the celery and onion with the olive oil until soft, about 5 minutes.
  2. Add the mushrooms, stir and cook for another 5 minutes.
  3. Stir in the garlic. Remove from the heat.
  4. Stir in the herbs, salt and pepper.
  5. Place the dry bread cubes in a large mixing bowl.
  6. Add the celery/onion/mushroom mixture to the bread. Using your hands add the parsley, stock, melted butter, and beaten egg mix until moistened.
  7. Place the stuffing into a lightly buttered baking dish.
  8. Or you can stuff it into your turkey just before placing in the oven to roast. Either way is acceptable.
  9. If you are not going to stuff the bird, then preheat the oven to 350.
  10. Cover with foil and bake for 20 minutes.
  11. Remove the foil and bake for another 15 - 25 minutes, until golden brown and warmed throughout.
  12. Let sit for 10 minutes before serving.


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